Tuscan Rigatoni (instant pot)

 Source: https://pinchofflavours.com/instant-pot-vegan-tuscan-spinach-rigatoni/

• 8 oz – Spinach leaves chopped
• 16 oz. – Rigatoni wheat pasta
• 1/2 cup – Sun-dried tomato
• 2 medium – Onion chopped
• 2 tbsp – Olive oil
• 2 tbsp – Garlic chopped
• 1 tbsp – Black pepper 
• Water as required
• 1/2 cup – Vegan cream cheese
• 1/2 tsp – Oregano
• 1/2 tsp – Red chilli flakes
• Salt to taste

For Cashew Paste :

• 1/2 cup – Cashew ( soaked)
• 3/4 cup – Vegetable broth
• 1/2 – Lemon
• 2 tbsp – Nutritional yeast

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INSTRUCTIONS

1. Soak cashews in lukewarm water for 15 minutes. In a bowl take soaked cashews. Add vegetable broth, nutritional yeast, squeeze out the half lemon juice. Make a smooth paste into a blender.
2. Turn on saute mode for 25 minutes. Hot mode started. Add olive oil, garlic chopped. Stir well till the raw smell goes away.
3. Add onion chopped. Stir well for two minutes.
4. Add sun-dried tomatoes, keep stirring for 2 minutes.
5. Add all the cashew paste. Keep stirring. Add 1 cup water, black pepper powder. rigatoni pasta. Mix well.
6. Add 2 cups of water or enough just to cover the pasta. Add salt according to taste. Mix well.
7. Close the lid. Press cancel. Pressure cook on low for 7 minutes. Turn the valve into sealing. Once done press cancel.
8. After 10 minutes turn on venting for natural release. Let the pressure release completely and the red plug goes down.
9. Open the lid. Add chopped spinach leaves. Turn on the sauteed mode. Mix everything together. Add oregano, red chilly flakes.
10. Add vegan cream cheese or normal grated cheese. Mix everything nicely.
11. Press cancel. Vegan rigatoni pasta is ready to be served.